Poppin' Jalapeno Bread

This bread is OUT OF THIS WORLD! For some reason it took quite a bit longer to raise, but the ending result was just amazing. The flavor is simply delightful, and the texture is fabulous. The outside is nice and crispy, and the inside soft and just perfect. Your instructions are clear, concise, and easy to follow. For some reason I didnt need quite 4 cups of flour. The cheese and jalapenos mixed in very easily. I noticed however that my loaf baked in under 40 minutes. Unfortunately I forget how long it was in for now, but I do know it was under 40 minutes. Fabulous bread. I'll be making this again in a few days for sure!!! lol :)

This bread is just delicious and quick, too. Being an experienced breadmaker, I thought it might be a learning experience to follow the instructions closely for a change. It was. I learned that for this bread, as the recipe says, two rises are not necessary. I also learned that I'm pretty set in my ways. Next time (and there will be more times), I'll mix up the yeast and liquids as stated, add about 1 cup flour, the sugar and salt and beat it by hand. I will then add the other ingredients and the rest of the flour. Then I won't have any beaters or another mixing bowl to wash. That said, the recipe is very good, and I want to thank s'kat for posting it. For what its worth, I needed 1 tablespoon more than 4 1/2 cups flour. The dough was pretty sticky, from the cheese, I think, but I could shape it. I got 16 one and a half ounce rolls and one 8 1/4 oz mini-loaf. BTW, I didn't have garlic salt, so I nuked 1/4 teaspoon grated garlic in the butter and increased the salt by 1/8 teaspoon.

The texture of this bread is great! It slices beautifully and would be really good with cream cheese. Too bad it didn't last long enough for me to try that! I made this bread with fresh jalapenos and I think I could have used more, 3 wasn't quite enough. Of course, maybe my peppers weren't as big as the ones s'kat used. All in all, a delicious bread with great flavor. I'll use this recipe again and again.

This was excellent! I used 3 T. jarred jalapeño peppers AND 3 T. fresh jalapeno peppers, seeded and chopped, 1 cup shredded Hatch green chile cheddar cheese. Made 8 smaller loaves and baked about 32 minutes. I got many requests for this recipe. I will make again. Thank you.

From my experiences of making a loaf bread in the 9”x5” Pan, I used 3cups of flour/1 cup Luke warm water, no mixer, just mixed with a wooden spoon. One hour first proof, another 45 minutes in the loaf pan, 375 degrees 30 minutes, turn off and leave it in the oven for 10 minutes. It was perfectly browned and fluffy inside. I like the idea of using the forest jalapeño peppers vs the pickled can ones. Needs more than one cup of the cheese, and I mixed the pepper jack and cheddar. The flavor is good, however, I think I still prefer to put the peppers and cheese after the first proof, roll the dough out to a rectangular shape, scatter them evenly , and roll it up, then fold it a few times, then make it to fit the pan. This way you can actually see the peppers and cheese when you slice the bread.